Luzerner Fischsuppe (lucerne Lake Trout)
Luzerner Fischsuppe, or Lucerne Lake Trout, is a traditional Swiss dish that showcases the delicious flavors of freshwater fish. This hearty soup is perfect for a cozy evening meal, especially during the colder months.
Ingredients
- 1 lb lake trout fillets, cut into chunks
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup dry white wine
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
- Pour in the white wine and simmer for 5 minutes to reduce slightly.
- Add the fish or vegetable broth, bay leaf, and season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Add the trout chunks and cook for an additional 5-7 minutes, until the fish is cooked through.
- Stir in the heavy cream and let the soup simmer for another 5 minutes.
- Remove the bay leaf and adjust the seasoning if needed.
- Serve the Luzerner Fischsuppe hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Soup bowls Soup ladle
Serving suggestions
Serve the Luzerner Fischsuppe with crusty bread or Swiss rye bread for a complete meal.
Tips & tricks
For an extra flavor boost, you can add a splash of lemon juice or a sprinkle of fresh dill to the soup just before serving.
Cost
$20